Ingredients
• 1/3 cup dark brown sugar
• 1/4 cup honey
• 4 tablespoons unsalted butter
• 1/2 cup fresh thyme sprigs
• 6-8 assorted plums and pears halved, pitted
• Additional fresh thyme sprigs
• Toasted pine nuts and almonds
Directions
Preheat oven to 475°F. Stir first 4 ingredients
in large, ovenproof, nonstick skillet over high
heat until butter melts. Cook 2 minutes, stirring
constantly. Add plum and pear halves, cut side
down. Cook fruit without stirring for 2 minutes.
Turn fruit over and transfer skillet to oven. Roast
until caramel is deep brown, checking frequently
to prevent burning—about 4 minutes.
Transfer fruit to serving bowls. Spoon sauce from
skillet over fruit and garnish with toasted nuts
and thyme.
Pair with a riesling or sauternes.
Best Reislings under $30
Sauternes - Your Wine IQ
